* Exported from MasterCook * "Creamy" Salmon Over Pasta Recipe By :Skinny One-Pot Meals, Ruth Glick (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Atlantic salmon -- fillets or steaks cut into 2" pieces 1 large onion -- finely chopped 1 large carrot -- peeled and grated or shredded 1 clove garlic -- minced 3 tablespoons nonfat chicken broth 1 tablespoon diet margarine 2 tablespoons white flour 1 3/4 cups 1% milk -- or skim 2 tablespoons dry sherry 1 teaspoon lemon juice 1/2 teaspoon dried dill weed 1/2 teaspoon dry mustard 1/8 teaspoon white pepper 1/3 cup nonfat sour cream salt -- to taste, optional 1 thin spaghetti -- (8 oz) cooked according to package directions (8 to 10) chopped parsley for garnish (optional) I tried a new recipe over the weekend that was an excellent "creamy" salmon over pasta. While it was great over pasta, I think it would be just as good (maybe better?) as a filling for crepes. [Deb] Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside. In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender. Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure mixture remains smooth. Add sherry, lemon juice, dill, mustard, and pepper. Simmer 3 or 4 minutes longer, stirring frequently, until sauce thickens. Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an additonal 3 or 4 minutes. Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over pasta. Garnish with chopped parsley, if desired. Now, instead of serving this over pasta, you could use it to fill crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine is ratatouille, the summer vegetable medley. Most recipes call for more olive oil than you need, but that is easily remedied. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Dump" Salad Recipe By :Susan Jennings Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 container Cool Whip(r) -- nonfat 8 ounces lowfat sour cream -- (I use Breakstone's) 1 can condensed milk, sweetened -- nonfat 1 can crushed pineapple -- with juice, (8 oz) 1 can cherry pie filling -- or strawberry 1 cup chopped nuts -- optional --and/or coconut OPTIONAL!) Mix and chill in the refrigerator thoroughly.... Serve as either a "salad" or a dessert... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Equal" Substitution For Sugar Recipe By :Robin Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** sugar substitute/sugar equivalence. Here's the scoop for Equal (NutraSweet): Equal Packets Sugar -------------- -------- 1 2 tsp 1.5 1 tblsp 6 1/4 cup 8 1/3 cup 12 1/2 cup 24 1 cup Equal Tablets Sugar -------------- -------- 1 1 tsp Equal Measure pouches Sugar ----------------------- -------- 1 whole pouch 1 lb. ~1/4 tsp 2 tsp 1/2 tsp 1 tblsp 1 3/4 tsp 1/4 cup 2.5 tsp 1/3 cup 7 1/4 tsp 1 cup Equal Spoonful is spoonful for spoonful, cup for cup of sugar. -------------- If you have any questions about Equal (recipes, etc.) you can call their Consumer Center at 1-800-323-5316. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Grilled" Glazed Tuna Steaks Recipe By :(Annice Grinberg) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Dry Sherry 10 milliliters Garlic -- minced 1 tablespoon ginger root -- minced 1 pound Tuna Steaks -- cut in quarters 1 tablespoon Low Sodium Soy Sauce Pieces 1 teaspoon Honey Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Instant" Sorbet Recipe By : (Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Peaches -- juice packed This is a frozen dessert, that, with a little pre-planning, is practically instant. Take a can of juice-packed peaches or pineapple. Freeze it for several hours. (That's right, just put the can in the freezer!) Open and dump frozen contents into food processor with metal chopping blade in place or into a blender. Process until desired consistency. Enjoy! Note: You can also do this with frozen bananas. I find this is a good way to use them this time of year when they get over-ripe so quickly. Freeze them* in "zip-lock" type bags - peeling them when frozen can give you frostbite! They end up very creamy--like very rich ice cream...but with no added fat,sugar, etc... *w/o peels This is actually quite good and extremely easy!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com >From: Lisa - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Tastes Like Fried" Chicken Recipe By :Phil Glowatz Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 chicken thighs without skin -- or- drumsticks Cooking spray 1/2 container egg beaters(r) 99% egg substitute 1 1/2 cups bread crumbs -- flavored Dip each of the chicken pieces in Egg Beaters, then coat with bread crumbs and place in baking pan--which you've coated lightly with cooking spray--or dish. (At this point, I usually apply a light, quick spray of cooking spray to the tops of the chicken pieces.) Cover with foil and bake for 50 minutes in an oven pre-heated to 375 degrees. Remove foil and bake for 10 more minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * "Waldorf" Salad (Mother's) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Waldorf salad Baby corn -- thinly sliced nonfat mayonnaise nonfat yogurt My mother's way of defatting a waldorf salad was to use apples and celery as normal, but to replace the walnuts with thinly-sliced baby corn on the cobs. I don't normally like those, but sliced small they were very good, and had an interesting texture. For dressing, she used reduced-calorie mayonnaise mixed 50:50 with low fat (I hope! I didn't dare ask!) yogurt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 'Fried' Green Tomatoes Recipe By :Prevention's Low-Fat & Fast Meatless Recipes Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/2 cup fresh bread crumbs 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1 dash cayenne pepper -- opt 4 large green tomatoes cut horizontally into 1/2" thick slices 1 egg white -- beaten w/ 2 T. water Parmesan cheese Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside. Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip each tomato slice in egg white mixture, then dredge in cornmeal-bread crumb mixture to coat. Place slices in a single layer on prepared baking sheet. Spray tops of slices with vegetable cooking spray. Bake 30 minutes, or until golden brown. Sprinkle with Parmesan cheese during last 5 minutes of baking if desired. Serve immediately. Makes 6 servings. Per serving: 85 calories, 1 g fat, 2 g fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 4 Cheese Manicotti Recipe By :Cooking Light (Katherine Rodman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Manicotti -- uncooked Pam 1/2 cup onion -- finely chopped 3 garlic cloves -- minced 1 cup mozzarella cheese -- shredded, *See note 1/2 cup parmesan cheese -- freshly grated 1 teaspoon italian seasoning 1/2 teaspoon pepper 1 part nonfat ricotta cheese -- (15 oz) *See note 1 package garden vegetable flavor light cream cheese -- (6 oz) 4 oz light cream cheese -- *See note 1/2 package frozen chopped spinach -- (10 oz. ) thawed drained and squeezed dry 1 jar tomato and herb pasta sauce -Cook pasta according to package directions, omitting salt and fat: set aside. -Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove from heat and set aside. -Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach. -Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell. -Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top. Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned. Serving size 2 manicotti (6 servings) *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you. (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than the original) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * A Little Italian Seasoning Recipe By :Ornish, Eat More,Weigh Less (J. Shawl) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dried basil 2 tablespoons dried marjoram 2 tablespoons dried oregano 2 tablespoons dried coriander leaf 2 tablespoons dried thyme 2 tablespoons dried rosemary 2 tablespoons dried savory 1 teaspoon red pepper flakes Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables. In the bowl of a food processor, combine all the ingredients. Process for 30 seconds until finely ground. Transfer to a tightly sealed container, label, and date. Store in a cool dark place for up to 3 months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Acorn Squash And Sweet Potato Recipe By :Family Circle Magazine Nov 1993 (Reggie Dwork) Serving Size : 8 Preparation Time :1:15 Categories : Eat-Lf Mailing List Side Dishes Sweet Potatoes &Yams Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped, 1 C 1 1/2 pounds Sweet Potatoes -- peeled and cubed (about 5 C) 1 small acorn squash -- quartered, seeded, pared (about 4 C) 13 3/4 ounces Chicken Broth -- vegetarian 4 tablespoons Skim milk -- to 6 T 1/2 teaspoon Salt 1/4 teaspoon White Pepper 1/4 cup Nonfat Sour Cream -- optional Ground Nutmeg -- optional Saute onion in broth or water in lg. saucepan over med. heat until onion is translucent, about 6 min. Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min. Cool slightly. Working in batches, place the veggies with their liquid in food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the nonfat milk for desired consistency. Season with salt and pepper. Heat over low heat. Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg. - - - - - - - - - - - - - - - - - - - NOTES : Recipe adjusted to lower the fat content. Cal 105.8 Fat 0.8 g Carbs 20.9 g Protein 4.7 g Sodium 435 mg Dietary Fiber 2.1 g CFF 6.3% * Exported from MasterCook * Acorn Squash And Wild Rice Recipe By :Great Good Food,Julee Rosso (Aimee Bucchino) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Acorn squash -- (1 1/2lb each) 1/2 pound Brussel sprouts -- small 2 teaspoons Olive oil 1 cup onion -- diced 1 teaspoon Fennel seeds 1 teaspoon Dried marjoram 1/4 cup fresh sage -- minced 1/4 cup Fresh orange juice 2 teaspoons Fresh lemon juice 1/8 teaspoon Freshly ground black pepper 2 cups wild rice -- cooked 1. Preheat the oven to 350 degrees (F). 2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes. 3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside. 4. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through. 5. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately. I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender. from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Acorn Squash Stuffed With Wild Rice Recipe By :Golden Edition, R. Simmons (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked wild rice 2 whole acorn squash -- cooked and halved 1 clove garlic -- minced 1/2 cup onion -- chilled 1 cup mushrooms 1/2 cup walnuts -- chopped 3/4 cup tomato -- peel,seeded,chopped 1/2 cup vegetable juice cocktail 1/4 teaspoon rosemary 1/2 teaspoon basil 1/2 cup nonfat cheddar cheese -- grated To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish. Add appx. 1 inch water, cover with plastic wrap, microwave on high for 10 minutes or until tender, turning dish after 5 minutes, drain and cool. Scoop out flesh, leaving a 1/2 inch shell. Chop flesh and set aside. In a large non-stick skillet, lightly rubbed with olive oil, saute garlic, onions, mushrooms and walnuts appx. 2 minutes. Add cooked wild rice, tomato and juice. Cook over medium heat while stirring, appx. 3 min.. Add herbs, salt, pepper and chopped flesh from squash and most of cheese. (save some cheese for garnish) Blend well. Spoon wild rice mixture into shells. Stand stuffed shells side by side microwave dish and heated through or in conventional oven at 375 degrees in a small amount of water for 15 minutes. Garnish with cheese. * A modified version of a recipe using Bulgar can be found in Richard Simmons Golden Edition cookbook - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Acorn Squash With Cranberry Stuffing Recipe By :(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Acorn squash 1/2 small Onion -- finely chopped 1 celery -- chopped Chopped 1/4 teaspoon Salt 1/8 teaspoon Pepper 1/4 teaspoon Allspice 1/2 Apple -- diced 2 tablespoons Apple juice -- divided 1/2 cup cranberries -- fresh or frozen 1/2 tablespoon Raisins 1 tablespoon Brown sugar 1 slice bread -- torn into pieces 1/2 tablespoon nuts -- coarsely chopped Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350 F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375 F. Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na Recipe By : modified from Walking Magazine in 1989-90 by R. Winters - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Acorn Squash With Wehani Rice And Pecan Stuffing Recipe By :Delicious! magazine, November 1994 (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Acorn squash 2 cups Wehani rice -- or rice blend 4 cups Water 1 tablespoon tamari soy sauce 1 tablespoon Soy margarine -- or butter 1 cup Carrot -- diced 1 cup Celery -- diced 1 cup Onion -- diced 1/4 teaspoon Dried thyme 1/2 teaspoon Fresh ginger -- minced 2 tablespoons chopped pecans 1 tablespoon Orange zest -- minced Sea salt Freshly ground black pepper Glaze: 1 cup orange juice 1 tablespoon honey -- or barley malt 1/4 teaspoon cinnamon Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not be fully cooked). Set aside. (May be prepared one day ahead. Refrigerate.) Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. (Rice may be cooked up to 2 days ahead; refrigerate until used.) For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with salt and pepper to taste. Remove from heat and set aside. (Stuffing may be prepared 1 day ahead and refrigerated.) Put glaze ingredients into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. (Glaze may be prepared a day ahead.) One hour before serving, preheat oven to 375 F. Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with 1/2 cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 minutes. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately. Calories per serving: 326 Grams of fat: 5 % fat calories: 14 Cholesterol: 0 mg. Grams of fiber: 5.8 Adapted from a recipe in Delicious! magazine (November 1994) Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Acquacotta (Tuscan Soup) Recipe By :amanda@gate.net, further adapted by Becky Myton Serving Size : 8 Preparation Time :2:00 Categories : Eat-Lf Mailing List Italian Rave Reviews Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 oz dried porcini mushrooms 2 med carrots -- cleaned and chopped 2 lg celery stalk -- chopped 1 med red onion -- cleaned 1 clove garlic -- peeled 1 1/2 lbs fresh tomatoes -- or canned 1 tbsp tomato paste salt and pepper -- to taste 1 pinch red pepper flakes 2 qts cold water 1/2 c egg beaters(r) 99% egg substitute 8 tbsp parmesan cheese -- freshly grated 2 c croutons Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate. Drain the mushrooms (reserving the liquid), making sure that no sand remains attached to the stems. Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board. Heat the oil (or mushroom liquid) in a heavy casserole over medium heat. When the sauteing liquid is warm, add the chopped ingredients and saute for 10 minutes, stirring with a wooden spoon as needed. Meanwhile pass the tomatoes through a food mill, using the disk with the smallest holes, into a small bowl. Add the strained tomatoes, along with the tomato paste, then salt, pepper and red pepper flakes. Let simmer for 15 minutes, mixing every so often. Add the cold water, mix very well and, when the broth returns to a boil, let simmer for 55 minutes. Place the egg beaters (or two eggs) in a crockery or china soup tureen and mix them very well with the Parmigiano cheese. When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination in order to avoid curdling. When the broth is very smooth and the eggs completely amalgamated, add the croutons and serve immediately. (If using bread slices instead, place a slice in each bowl and ladle the broth over top. Serve immediately.) - - - - - - - - - - - - - - - - - - - Serving Ideas : Use sourdough bread for the croutons or bread slices. NOTES : Becky's notes: Original recipe called for 1/2 c. olive oil and two large eggs. The oil was to saute the vegetables and mushrooms, but I used the broth from rehydrating the mushrooms. I also added the leftover mushroom liquid to my cold water soup stock for the flavor. I never tried the two eggs, but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized. The original recipe called for canned Italian tomatoes and Italian tomato paste. I used Contadina chopped tomatoes with Italian seasoning. One mistake I made with my homemade croutons was not crisping them enough. Soggy bread was OK because the soup flavors compensated, but truly crunchy croutons would really give a great texture to the soup. * Exported from MasterCook * Afghan Squash (Winter) Recipe By :Eater's Choice,Goor (Deb Kirwan) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sliced onion 2 tbsp olive oil 1/2 tsp salt 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp cardamom 1/4 tsp ground cloves 1 butternut squash -- peeled and cubed (about 3 cups) Saute onion in olive oil in a small casserole. Stir in salt, cumin, coriander, cardamom, and cloves. Add squash and 1 cup water. Cook until tender. Serves 8 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * African Vegetarian Stew Recipe By : Holiday Cookbook, American Diabetes (Tina Bell) Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Diabetic Eat-Lf Mailing List Soups & Stews Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Small Kohlrabis -- peel & cut in chunks 2 Sweet Potatoes -- peel & cut in chunks 1 Large Onion -- chopped 2 Zucchini -- sliced thick 5 Tomatoes -- or 16 oz. canned 15 Ounces garbanzo beans -- liquid included 1/2 Cup couscous -- or bulgar wheat 1/4 Cup Raisins -- dark or golden 1 Teaspoon Ground Coriander 1/2 Teaspoon Ground Turmeric 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Cumin 3 Cups Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. - - - - - - - - - - - - - - - - - - - NOTES : One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Posted from the Echo's Library 04/29/94 by Frank Skelly - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alfredo Sauce Recipe By :(Curtis Jackson) (Linda M. Clasby) (Alekz Traynor) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups nonfat cottage cheese 3 tablespoons parmesan cheese -- grated 2 tablespoons butter buds(r) 1/2 cup evaporated skim milk 1/2 teaspoon chicken bouillon -- or chicken flavored 1/2 teaspoon dried basil 1/4 teaspoon ground black pepper dash ground red pepper 1 tablespoon flour -- optional drop olive oil -- optional sauteed mushrooms and onions -- optional Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated. [NOTES: 1) We buy freshly-grated Parmesan (NOT lowfat parm!) at the grocery and keep it in the fridge. The flavor is a lot stronger, and a little bit goes a lot farther, than the dry stuff in the green can. 2) butter-flavored granules: Butter Buds, Molly McButter, etc.; find these in the spice section of the supermarket. We buy both the packets that make 1/2 cup of liquid butter each, and the little plastic shaker bottle. That way we can make liquid butter in more bulk, but still have an easy way to sprinkle on foods or use in small quantities. 3) evaporated skim milk: Carnation brand has "Lite" in cursive script on the can. If you can't find it for some reason, either ask me for some (we buy it a dozen cans at a time), or use powdered nonfat milk and mix it double-strength, or use skim milk and gently reduce it by half.] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alfredo Sauce #2 Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups lowfat cottage cheese 2 Cloves garlic -- minced 2 Tablespoons all-purpose flour 1 Teaspoon lemon juice 1 Teaspoon dried basil 1/2 Teaspoon dry mustard 1/2 Teaspoon pepper 1/4 Teaspoon salt 8 Ounces pasta -- cooked and drained 1 Whole tomato -- seeded and chopped In blender or food processor, process cottage cheese and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper, and salt, if desired. Process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil! Serve over pasta; sprinkle with chopped tomatoes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alfredo Sauce #3 Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 Ounces cannellini beans -- rinsed and drained 2/3 Cup skim milk 1/4 Cup grated parmesan cheese -- or romano cheese 2 Cups broccoli -- thinly sliced or any vegetable! 1 Tablespoon fresh oregano or 1 tsp dried oregano 1/4 Teaspoon salt 1/8 Teaspoon nutmeg 1/8 Teaspoon pepper garlic -- optional lemon -- optional -process beans with milk until smooth (blender or food processor) -transfer bean/milk mixture to warm skillet -stir in remaining ingredients, add vegetables, simmer until vegetables are tender. 10-15mins approx. pour over your favorite pasta or ravioli. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All Bran Loaf Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-Bran(r) Cereal 1 cup sugar 1 cup candied fruit -- mixed fruitcake type 1 cup milk -- (use skimmed for vlf) 1 cup self-rising flour Mix All-bran, sugar, and fruit in a bowl, pour on milk, and let stand for 45 minutes. Add sifted flour and mix well. Grease a 2 lb loaf tin and line it with greaseproof paper. Fill with mixture and bake about 1 1/2 hour in centre of oven at 325 F, Mark 3. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All-american Apple Pie Recipe By :Healthy Meals in Minutes Serving Size : 10 Preparation Time :1:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c packed light brown sugar 1/4 c granulated sugar 1 tbsp all-purpose flour 1 tsp lemon zest -- grated 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 6 med apple -- prepared as directed 1 c raisins 1 pie crust (9 inch) 1 lg egg -- beaten 1 tsp granulated sugar 1. Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with vegatable cooking spray. 2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well. 3. Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate. 4. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. 5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Biscotti Recipe By :Cooking Light (Lavon,moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/2 cup slivered almonds -- chopped & toasted 3/4 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla 1/4 tsp almond extract 2 eggs 1 egg white Combine first 5 ingredient. Combine vanilla next 3 ingredients; add to flour mixture. Dough will be dry. Turn onto a lightly floured surface & knead 7-8 times. Shape into a 16" long roll. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake at350 for 30 min. Remove to a wire rack & let cool 10 min. Cut into 30(1/2") slices diagonally. Place cut sides down on sheet. Reduce temp to 325 & bake 10 min. Turn over & bake 10 more min. (cookies will be slightly soft in the center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Biscotti #2 (Low-fat Dunking) Recipe By :Weight Watchers February 1996 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 cup granulated sugar 2 eggs -- (room temperature) NOTE: I see no reason why egg substitute would not work just fine here. 2 egg whites -- (room temperature) 1 tablespoon almond extract 1 teaspoon almond extract 2 ounces almonds -- lightly toasted, chopped (optional) If you like hard and crunchy biscotti, these are for you. Dunk them in coffee or milk.(Tina) Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in half of the flour mixture with spatula, then beat with mixer on low for several second. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, if using, and beat just to combine. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 inch strip. Bake until firm and light gold, 25-30 minutes. Lower oven temperature to 300 degrees. Cool cookies on rack 10 minutes. With serrated knife, cut each strip into twenty-four 1/2 inch slices. Arrange slices standing upright on baking sheets, 1/2 inch apart. Bake until crisp and light gold, about 35 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Chicken Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds skinless boneless chicken breast 1/2 cup whole wheat flour or spelt flour 1/3 cup Tamari soy sauce 1/2 cup almonds -- finely chopped 1 teaspoon ginger 3 cloves garlic -- minced 1/2 teaspoon sea salt 1/2 tsp. pepper 2 tablespoons peanut oil In large bowl, combine soy sauce, ginger, and garlic. Cut chicken into bite size chunks and marinate in soy mixture while you prepare other ingredients. In another bowl. combine flour, almonds, and rest of seasonings. Add this to chicken and toss until chicken is coated. Heat oil in wok or large skillet on high heat. When oil is hot, add chicken, and turn heat down to medium. Cook, covered, stirring often, about 20 minutes. This goes well with rice and a green vegetable. Makes 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Figs Recipe By :Shoshoni Cookbook by Anne Saks and Faith Stone(Dwork) Serving Size : 6 Preparation Time :0:30 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Figs -- fresh, peeled -- or * see note 1 Oz Blanched Almonds -- 12 whole 1/2 C Apple Juice -- * see note 1 1/2 C nonfat plain yogurt -- or soy yogurt 2 teaspoons Honey Press whole almonds into each fig. Lay figs side by side in a shallow dish and marinate in brandy or apple juice for at least 1 hr. Combine yogurt and honey with brandy or juice from marinade. Pour yogurt into 6 chilled champagne or dessert glasses and top each one with 2 stuffed figs. Serve chilled. * NOTE: Or dried figs that have been simmered in apple juice until tender. * NOTE: Or almond or fruit brandy. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 149.5 Fat 2.9 g Carbs 28.6 g Protein 5 g Sodium 46 mg Dietary Fiber 3.6 g CFF 16.3% * Exported from MasterCook * Almond Spice Pound Cake Recipe By :Cooking Light (K.Migliarese) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 2/3 cup prune puree -- or a small jar of prune baby food 1/4 cup margarine -- softened 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 egg whites 1 egg 1 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon allspice -- (1/2 to 1) 2/3 cup skim milk Using medium setting, beat the first five ingredients until well mixed, then beat for two more minutes. Add egg and egg whites and beat for two minutes more, scraping sides of bowl. In another mixing bowl, mix together dry ingredients. On medium setting, add dry ingredients in small amounts, alternating with small amounts of the milk, to the wet mixture, beating continously and ending with the flour mixture. Batter should be smooth and uniform. Pour batter into loaf pan coated with cooking spray and bake at 350 degrees for about an hour. Cool in pan on rack for ten minutes, then remove cake from pan and cool on wire rack. Also, I toasted sliced almonds, chopped them up with a little powdered sugar, and sprinkled this mixture on top of the unbaked cake... Very yummy! It added just the right amount of sweetness to this cake! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Fatfree Chocolate Cupcakes Recipe By :Woman's World, 11/28/95, pg 43 (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C All-Purpose Flour 1/2 C Unsweetened Cocoa Powder 1 1/2 Tsp Baking Powder 1 1/2 Tsp Baking Soda 2 Tsp Salt 3/4 C Dark Brown Sugar -- packed 1/4 C Applesauce -- cinnamon flavored 1 egg beaters(r) 99% egg substitute -- or equiv to 1 egg 1 Egg White 1 Tbsp Oil 1 Tsp Vanilla Extract 2/3 C Skim Milk Confectioner's Sugar -- optional *NOTE: The original recipe used 1 egg instead of the egg beaters. Preheat oven to 350 deg F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 min. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22 - 25 min or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 min. Sprinkle with sugar, if desired. Entered into MasterCook II by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 99.8 Fat 1.8g Carbs 18.9g Fiber 1.3g Protein 3.5g Sodium 585mg CFF 15.3% * Exported from MasterCook * Almost Hollandaise Sauce Recipe By :Fast & Healthy Mag Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lowfat mayonnaise -- or lowfat salad dressing 1/4 cup light sour cream 1 teaspoon lemon juice 1/2 teaspoon prepared mustard 1/4 teaspoon lemon peel -- grated 1/4 teaspoon Butter Buds(r) -- liquid 1 dash ground red pepper -- to 1/8 tsp In small saucepan, combine all ingredients; blend well. cook over medium heat until warm. store in fridge. microwave directions: in small microwave safe bowl, combine all ingredients; blend well. microwave on medium for 1 to 1 1/2 minutes or until warm. unlike regular hollandaise sauce, this sauce can be reheated in the microwave on medium for 30 to 60 seconds. if the sauce becomes too thick, stir in a small amount of skim milk until of desired consistency. makes 1/2 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ambrosia Recipe By :Family Circle May, 1993 (Reggie Dwork) Serving Size : 6 Preparation Time :1:15 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Orange Sections -- seeded 1 C Grapefruit Sections -- seeded 2 Med Red Apples -- cored and cubed 1/2 Tsp Fructose -- * see note 1 Tsp Lemon Juice Coconut Extract -- to taste 1/2 Lg Banana -- sliced Combine 2 C orange and grapefruit sections with apples in bowl. Sprinkle with fructose, lemon juice and coconut extract. Mix well. Cover and refrigerate 1 hour. To serve, stir in banana. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : *NOTE: 2 tsp. granulated sugar can be substituted. Cal 63.5 Fat 0.3 g Carb 16.2 g Protein 0.7 g Sodium 0 mg Dietary Fiber 2.6 g CFF 3.8% * Exported from MasterCook * American Indian Stew Recipe By :Diabetes in the News 9/10/94 (Jonathon the Cyberarian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lentils -- rinsed 1/2 cup navy beans -- rinsed 2 cups chopped onion 2 cups celery -- coarsely chopped 5 carrots -- scrubbed and chunked into 1-inch pieces 1/4 cup brown sugar 1 cup barley 1/2 teaspoon thyme -- chopped 1 teaspoon minced garlic 2 bay leaves 1 teaspoon black pepper 1/2 cup cooking wine -- red 1 quart low sodium vegetable juice -- V8 2 cups water Combine all ingredients in a Crockpot and cook for 8-10 hours on medium or low heat, or 4-5 hours on high heat. Remove bay leaves before serving. Note: The flavor of this stew improves with time. For best results, prepare stew one to three days before serving. Also, if added salt is desired, add salt at the end of cooking time--adding salt too soon can toughen the seed coats on the lentils. MY VERSION [Karen Ferner]: (I boil the beans for 15 minutes and then add everything else. I do it on top of the stove and cook for 2 hours. The beans were still hard when I cooked it in the crock pot, yuch!) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * American Pumpernickel Recipe By :Best Bread Machine Cookbook Ever,Madge Rosenberg(R.Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf : -- (small loaf): 2 1/2 Tsp Active Dry Yeast -- (1 1/2 t) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Rye Flour -- (2/3 C) 1/4 C Cornmeal -- (3 T) 3 Tbsp Nonfat Dry Milk Powder -- (2 T) 1 Tbsp Wonderslim -- (1t) *NOTE 2 Tbsp Honey -- (1 1/2 T) 1 1/2 Tbsp Caraway Seed -- (1 t) 1 1/2 Tsp Salt -- (1 t) 1 1/4 C Water -- (3/4 C+ 2 T) The small loaf size is *really* small. * NOTE: Original recipe called for 1 1/2 T oil (large) and 1 T (small). ** NOTE: Original recipe called for 1 1/2 t caramel coloring (large) and 1 t (small). I omit this completely. This can be order via mail order. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. This is really good - Reggie Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread Recipe By :Great Good Foods, Julee Rosso Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups skim milk 1/4 cup buttermilk 4 3/4 cups all-purpose flour 1/4 cup whole wheat flour 3 cups sugar 1 teaspoon sugar 1 package active dry yeast 2/3 cup canola oil 1 1/4 teaspoons baking powder 1 whole egg -- or 2 egg whites 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups hazelnuts -- coarsely chopped 2 cups cherries -- dried,or cranberries 1. Preheat oven to 350 degrees F 2. In a large non-reactive bowl, mix 3/4 c. skim milk, 1/4 c. buttermilk, 3/4 c. of the all-purpose flour, 1/4 c. whole-wheat flour, 1 tsp. sugar, and the yeast. Set aside for 10 min. or until the mixture starts to bubble. [I warmed the milk slightly before adding it to the yeast.] 3. In a large mixing bowl, place the remaining ingredients, except for the hazelnuts and dried fruit, and mix well. Add the milk mixture to the bowl and mix well. Fold in the hazelnuts and the dried fruit. 4. Lightly wipe four 10x5x2-in. loaf pans with vegetable oil, divide the dough among the pans, and bake for 1 hr. and 10 minutes [this was too long for my oven], or until a toothpick inserted in the center comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread #2 Recipe By :Gina Rodriguez &Judy Bartlett Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can crushed pineapple -- small can (original was 1 cup oil) 1 Tsp baking soda 1 1/2 Tsp baking powder 1 Cup sugar 2 Tsp cinnamon 2 Tsp vanilla 3 eggs -- or 3 egg whites 1/2 Cup skim milk 1 Cup starter 1 Large vanilla pudding mix -- (instant) 2 Cups flour 1 Tsp salt Mix well with wooden spoon. Bake at 325 for one hour in two loaf pans. --- I have tried all sorts of substituions. like lemon pudding and poppyseed, leave out the cinnamon, use butter flavoring butter pecan pudding and butterscotch chips, leave out cinnamon chocolate pudding and peanutbutter chips, leave out cinnamon add fresh apple to original recipe [Judy] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread Starter Recipe By :Judy Bartlett Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup sugar 1 cup milk Place 1 cup sugar, 1 cup milk and 1 cup flour in a large plastic ziploc bag. Keep sealed and squeeze every day for 17 days. (room temp)Let the air out if you need to. On day 18 do nothing. On days 19,20, and 21 stir. On day 22 stir and add 1 cup sugar, 1 cup milk and 1 cup flour. and squeeze again. On days 23,24, and 25 and 26 squeeze. On day 27 add 1 cup milk, 1 cup flour and 1 cup sugar. squeeze until mixed well. It is now ready to use. Use one cup for the bread, one cup to keep and give the rest away. The original starters do not normally call for yeast in the recipe because when they began years ago there was no such thing as yeast. I have the recipe to keep it going if anyone wants it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread Starter #2 Recipe By :(Dot McChesney) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon sugar 2 Cups warm water 2 Cups flour 1 Package active dry yeast How to care for your starter: * DO NOT REFRIGERATE THE BATTER * IF AIR GETS IN THE BAG - LET IT OUT * DO NOT USE A METAL SPOON OR BOWL FOR MIXING * IT IS NORMAL FOR THE BATTER TO THICKEN, BUBBLE, AND FERMENT DAY ONE - This is the day you receive the batter - do nothing. DAY TWO - Squeeze the bag, gently mixing the contents. DAY THREE - Squeeze the bag, gently mixing the contents. DAY FOUR - Squeeze the bag, gently mixing the contents. DAY FIVE - Squeeze the bag, gently mixing the contents. DAY SIX - Add 1 cup sugar, 1 cup flour, and 1 cup milk. Squeeze the bag, gently mixing the contents. DAY SEVEN - Squeeze the bag, gently mixing the contents. DAY EIGHT - Squeeze the bag, gently mixing the contents. DAY NINE - Squeeze the bag, gently mixing the contents. DAY TEN - Pour the batter into a large plastic or glass bowl for mixing. Pour 1 cup starter into four ziplock bags. Keep two starters for yourself (one to make - one to nurse) and give the other two to friends along with a copy of these instructions. If you should need to start a new batch of starter, use the following: 1 tsp sugar 2 cups warm water 2 cups flour 1 pkg active dry yeast Dissolve sugar in 1/2 cup water. Add yeast and let stand 10 minutes. Add remaining water and flour. Beat until smooth. Pour into ziplock bag and seal. The next day start the 10 day feeding schedule listed above. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread Starter, Freezing Recipe By :Carolyn Coop Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I saw the notes about the Amish Friendship Starter and thought I would let you know how I freeze it for future use. (Saves wearing out my friends presenting them with a new starter every 10 days! ) After the tenth day, when you've divided the starter up to give away or use for yourself, simply put one portion in a quart-size ziplock bag, squeeze all the air out, seal and freeze. Go ahead and give away the others, use them for baking or freeze them in individual portions, too. When you're ready to use the starter again, take it out of the freezer, let thaw in the bag and then place in a larger bag or immediately place in a larger bag and let thaw (see? this stuff is versatile ), then begin the process with the DAY ONE instructions. Start counting the time as soon as it's thawed. Usually this will take only a few hours at room temperature so the day you take it from the freezer becomes DAY ONE. Also, since DAY ONE is the same day that the original preparer baked with the Starter (it's a loop, you know), you can also thaw the Starter and bake with it immediately. This way you could freeze two individual portions for later use; prepare a recipe with one as soon as it's thawed and use the the other to start a new round as described above. Hope this helps you enjoy the Starter. I always liked it but quickly became overwhelmed with it after the first division. I've used this method for years with a true sourdough starter that I have (originally made with potatoes, flour and well water -- no commercial yeast) and tried it a few years ago with the Amish Friendship Starter. It worked great so I'm happy to pass the idea along. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ancini Di Pepe Salad Recipe By :Tammy Roth (Lavon Moffat) Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 box macaroni -- anicini di pepe 2 cans crushed pineapple in juice -- 20 oz each 2 cans mandarin oranges in juice -- 11 oz each 1 jar maraschino cherries 12 ounces Cool Whip Lite(r) 3/4 cup sugar 1/2 cup Egg Beaters(r) 99% egg substitute 3 tablespoons cornstarch Drain all fruit juices into a saucepan. Add sugar, egg substitute & cornstarch. Stir together & cook on medium heat, stirring constantly, until thick. Cook macaroni according to package directions. Drain & combine hot macaroni & sauce. Cool at least 4 hours. Fold in drained fruit & Cool Whip. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Cookies Recipe By :"Sally Eisenberg " (Reggie Dwork) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box angel food cake mix 1 Bag dried fruit -- finely chopped 1/2 Cup water Preheat oven to 400 degress F. Combine cake mix and water; stir in the fruit. Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely. Cals: 76 Fat: 1g Carbs:18g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Food Pie Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c crushed pineapple 1 c cold water 1 c granulated sugar 1 pinch salt 3 Tbsp cornstarch 2 Tbsp lemon juice 3 egg whites Mix together crushed pineapple, sugar, salt and lemon juice. When boiling, add cornstarch which has been mixed this water. Stir constantly until thickened. Cool completely. Beat egg whites until very stiff. Then fold into above mixture. Put in baked pie shell and cover with whipped cream (I used the Light Cool Whip). Chill. Makes 6 servings; 176 calories, 0 g fat. (calorie count does not include pie crust or Cool Whip) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Hair Pasta With Lemon And Garlic Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Olive oil 2 cloves garlic -- peel & mince 1/2 cup Dry white wine 1/4 cup lemon juice -- fresh squeezed 1 cup Chopped tomato 4 ounces angel hair pasta -- spinach 4 ounces Angel hair pasta -- semolina 1/4 cup Chopped fresh basil 2 tablespoons Parmesan cheese -- freshly grated Ground black pepper to taste Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately. Fat per serving= 4.1 grams Calories per serving= 291 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anise Biscotti Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c flour 3/4 c sugar 1 tbsp anise seed -- crushed 1 tsp baking powder 1/2 tsp grated lemon rind 2 tbsp margarine -- melted 1 1/2 tbsp water 1 1/2 tbsp fresh lemon juice 1 egg 1 egg yolk Combine 1st 5 ingred. Combine melted margarine with next 4 ingred.;add to flour mixture (dough will be dry. Turn onto floured surface & knead 7-8 times. Shape into 16" long roll. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 for 30 min. Remove to rack & cool 10 min. Cut into 24 (1/2") slices diagonally. Place cut sides down onto sheet. Reduce temp to 325 & bake 10 min. Turn over & bake 10 more min.(will be soft in center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Another Oatmeal Bread Recipe By :Gaye Levy (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons Applesauce -- or Margarine 2 Teaspoons Active Dry Yeast 1 Teaspoon Salt 1 1/4 Cups Water 2 Cups Bread Flour 1 1/2 Tablespoons Nonfat Dry Milk Powder 1 Cup Whole-Wheat Flour 2 Tablespoons Brown Sugar 1 c Oatmeal Put into baking pan and start. Developed by Gaye Levy 1/2/93 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anti-cholesterol Drink Recipe By :(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple juice 2 cups grape juice 1/4 cup vinegar I have people who swear that their cholesterol has been dramatically lowered after drinking one-quarter cup of this every morning (day) for a few weeks (probably a longer time). Supposedly they sell this on the streets in Florida people love it. We have made some and have decided that even though it doesn't taste so great, we'll get by that and see if anything does happen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Antipasto (Party) Recipe By :Low Fat Ways To Cook Pasta,S.M.McIntosh(V.Goldstein) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces tortellini, cheese-filled -- uncooked 15 ounces garbanzo beans, canned -- drained 14 ounce artichoke hearts -- drained and quartered 11 1/2 ounces pepperocini peppers -- drained 1 small cherry tomatoes -- (1 pint ) 8 ounce fresh mushrooms 1 cup carrots -- julienned 1 cup celery -- julienned 1 cup green pepper -- julienned 1 cup yellow squash -- julienned 1/2 cup ripe olives -- whole Antipasto Vinaigrette Cook tortellini according to package directions, omitting salt and fat; drain well. Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Antipasto Vinaigrette over vegetable mixture; toss gently to coat. Cover and chill mixture at least 4 hours. Transfer mixture to a large serving bowl, using a slotted spoon. Yield: 24 (1/2-cup) servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Antipasto Vinaigrette Recipe By :Low Fat Ways To Cook Pasta,S.M.McIntosh(V.Goldstein) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup low sodium chicken broth -- undiluted 1/4 cup white wine vinegar 2 ounces pimiento -- drained and diced 1 tablespoon Italian seasoning 2 tablespoons lemon juice 2 teaspoons sugar 2 teaspoons Dijon mustard 2 teaspoons olive oil 1/2 teaspoon garlic powder 1/2 teaspoon salt Combine all ingredients in a jar; cover tightly and shake vigorously to blend. Shake well before serving. I had some modifications [Valerie]: I omitted the celery (Yuck!) I omitted the pepperoncini peppers (Yuck!) I doubled the artichoke hearts (Yum!!) I used large mushrooms sliced, since there weren't small ones at the store I had no Italian seasoning, so I used about a tablespoon of oregano and a tablespoon of basil, and it worked out fine. I increased the olive oil by about a teaspoon. You could use a light cheese tortellini or a different type of tortellini, or even bow-tie pasta or something, to lessen the fat content. This tasted the best after it had marinated for about 2 days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Any Fruit Sorbet Recipe By :cjackson@mv.us.adobe.com (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- peaches -- or any fruit 1/2 C apple juice -- to 3/4 C 1 T lemon juice -- to 2 T The mail with the smoothie recipe reminded me of a dirt-simple sorbet recipe that is completely non-fat: Cut enough ripe fruit (ripe peaches or nectarines are ideal) to nearly fill your food processor or blender; cut into 3/4-inch chunks Put 1/3 of the chunks into your freezer on a cookie sheet; spread just enough so they won't touch each other Put the other 2/3 in your refrigerator (in a covered bowl is fine) When the 1/3 is frozen (wait for it!), dump both the frozen and refrigerated chunks into your food processor or blender, along with about 1/2-3/4 cup apple juice and 1-2 tablespoons lemon juice (you'll need to experiment) Puree' away! As soon as the fruit is pretty well pulverized, stop puree'ing and slowly add confectioners sugar, blending each time, until it is to your taste. The sorbet is immediately ready to eat; perfect consistency. This makes it a great after-dinner dessert when you have company over; you can take it from freezer/fridge to serving in < 5 minutes. Caution: If you use very very ripe peaches, for example, you may not need much confectioner's sugar at all -- always taste before you begin adding sugar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Carrot Muffins Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups cake flour 1 1/2 tablespoons cake flour 1/4 teaspoon baking soda 1 whole egg white 1/2 cup skim milk 1/2 tablespoon vinegar 3/4 cup brown sugar 3/4 cup apple -- shredded 1/4 cup carrot -- shredded 1/4 cup unsweetened applesauce 1/2 teaspoon vanilla 1 teaspoon cinnamon dash ginger dash cloves dash nutmeg I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf] Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry. This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Oats Cereal Recipe By :licorice1@aol.com (Licorice 1) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med Apple 3/4 C Apple Juice 1 Tbsp Instant Dry Milk -- nonfat 1/2 C Oats 2 Tbsp Raisins Grate apple, mix w/ juice or blend together in blender for 30 seconds. Add remaining ingr. and mix well. Chill in refrigerator. 4 servings, keeps 5-7 days in fridge. You can also use this as a spread on toast!! Add cinnamon and place under the broiler till browned! Variations... Substitute 1 c applesauce for the apple, add cinnamon or nutmeg, add 1-2 T wheat germ :) Lynne - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Sweet Potato Casserole Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes -- peeled, halved and cut into 1/2 inch thick slices 2 tart apples -- peeled, cored and cut into thin slices 2 patties vegetarian breakfast sausage 1/2 tsp. cinnamon 1 pinch nutmeg Boil the sweet potato slices until just barely tender. Meanwhile, in a non-stick skillet, Cook the veg sausage until well browned and crumbled. Mix together the cooked sweet potatoes, apples, cooked sausage, corn, cinnamon and nutmeg. Transfer to a glass baking dish, cover and cook in a 350 oven until the apples are tender (about 45 minutes). Serve hot. Serves 4. The veg. sausage I used had 4 grams of fat for two patties, so this is still a very low fat recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Turkey Sausage Patties Recipe By :(Dennis Rivenburgh) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Onion 1 Apple 10 ounce Ground Turkey 3/4 cup Fresh Bread Crumbs 1 Egg White 1 teaspoon Ground Sage 1 teaspoon Salt 1/4 teaspoon Black Pepper 1/8 teaspoon Nutmeg 1/8 teaspoon Allspice Preheat oven to 450 deg. Spray a baking sheet or line with parchment. Microwave onion for 1 minute add apple and microwave for another 1 minute and let cool. Add turkey, bread crumbs, egg white and spices. Form into 8 or 9 similar sized patties and bake 10 to 15 minutes. Calories - 146.5; Fat - 6.3 g; CHO - 8.4 g; PRO - 13.9 g; Fiber 1.4g. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bran Muffins Recipe By :(Wendy Lockman) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c Bran 1 c whole wheat flour -- pastry flour 2 1/2 ts Baking powder 3/4 ts Nutmeg 1/4 ts Ground cloves 1/3 c Milk 2 Eggs 3/4 c Maple syrup 1/4 c Butter 1 c Apples -- (green are best) Chopped 1 cup raisins -- optional Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter Recipe By :(Vince Giambalvo) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Take as large a microwave safe pot as you have, fill it with apples, halved or quarted to make more fit in the pot, then cook, covered, until soft. (I have a square Corningware casserole and it takes 15-20 minutes I think--Haven't done this since last year). Then run it thru a food mill or some sort of sieve. I have a hand cranked strainer that looks something like the old meat grinders, but the applesauce comes out the side, and the pits, skin, etc comes out the end. It is very easy. Works well for making tomato puree too (Which is why I bought it). This applesauce is quite thick and very good. If I want it more like apple butter, I add cinnamon and return to to the microwave for maybe half an hour, or until desired color and thickness. And you don't have to stir. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter #2 (Old Fashioned) Recipe By :(Patti McCoy) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsweetened applesauce 1 dash cinnamon In small saucepan, heat ingredients to a boil turn to low and simmer, stirring occasionally, until mixture reaches desired thickness. Yields 1/2 cup - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter Muffins Recipe By :(Jenni Miller miller@micro.ti.com ) Serving Size : 1 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 3/4 cup apple butter 1/2 cup applesauce 1/4 cup skim milk 2 eggs -- lightly beaten 3 tablespoons honey 1 teaspoon vanilla 1/2 cup raisins -- optional Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.) - - - - - - - - - - - - - - - - - - - NOTES : This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great autumn treat. I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat. I have no idea what the exact fat count is, but the only "evil" ingredient is the eggs; you may be able to decrease the fat further by using egg beaters instead of eggs, but I've never been that daring. (I've wasted a lot of ingredients by unsuccessfully trying to make a recipe fat-free, so I'm a little wary about it.) If anyone is successful with the egg beaters (or another substitute), please let me know! P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good. I wonder how chopped dates would be? * Exported from MasterCook * Apple Cake Recipe By :(Linda Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup brown sugar 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. vanilla 1/2 cup applesauce -- (orig: 1/2 c oil) 1/2 cup egg substitute -- (egg whites) -- (orig: 2 eggs) 4 cups apple -- chopped (4 med sized apples) 2 cups flour Mix together (dough will be quite thick until apples have a chance to juice out a little) and bake in cooking oil sprayed 13 1/2 by 9 inch pan for approx. 45 minutes or bundt pan for 1 hour at 350 degrees (test w/toothpick). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cider Cinnamon Bread Recipe By :bread-bakers-digest archive (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Loaf: 2 1/4 Tsp Active Dry Yeast 3 C Bread Flour 1 teaspoon Cinnamon 2 Tbsp Brown Sugar 1 Tbsp Wonderslim -- *see NOTE 1 Tsp Salt 1 1/4 C Apple Cider -- or applejuice *NOTE: The original recipe used 2 T butter. Put in bread baking pan per manufacturer's directions and bake. I used light crust. This is FABULOUS!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Tart Recipe By :Dannon Healthy Habit (Anita Majetka) Serving Size : 10 Preparation Time :0:40 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c oats -- quick cooking 1 tbsp cinnamon 1/2 tsp cinnamon 3/4 c apple juice 2 lg apples -- peeled/sliced thin 1 tsp lemon juice 1/3 c water -- cold 1 pkg unflavored gelatin 2 c nonfat yogurt 1/4 c honey 1/2 tsp almond extract Preheat oven at 350. Prepare a pie plate with cooking spray. In a small bowl, combine oats and 1 tablespoon cinnamon. Toss with 1/4 cup apple juice. Press onto bottom of pie plate. Bake 5 minutes or until set. Cool. In a mixing bowl, toss apple slices with lemon juice; arrange on cooled crust in pan and set aside. In a small saucepan, combine water and remaining 1/2 cup apple juice. Sprinkle gelatin over water mixture; let stand 3 minutes to soften. Cook and stir over medium heat until gelatin is completely dissolved; remove from heat. Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well. Pour over apples in crust. Chill several hours or overnight. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Coleslaw Recipe By :BH&G LOW CALORIE RECIPES, SUMMER, 1986 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup plain nonfat yogurt -- drained overnight in a coffee filter in the refrigerator 2 teaspoons sugar 1 teaspoon prepared horseradish 1 teaspoon prepared mustard 1/8 teaspoon salt 1 dash pepper 1 medium apple -- cored and chopped 1 1/2 cups shredded cabbage 1/4 cup shredded carrots 1/4 cup green onion -- thinly sliced Combine first 6 ingredients. Add apple, stir to coat well. Stir in rest of ingredients, until evenly mixed and coated. Cover and chill at least 3 hours or overnight. Makes 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Crisp (Or Any Fruit) Recipe By :(Heather Berrioc) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups apples -- cored and sliced or raspberries -- or any fruit 1/4 cup sugar -- up to 1/2 cup 1 dash cinnamon lemon -- optional Topping: 1 cup oats -- either quick or slow cooking 1 cup flour 1 cup brown sugar 1/2 tablespoon baking powder Place the apples, cinnamon, and sugar in a saucepan and cook over medium to meduim high heat until apples are partially cooked and start to give off juice. Topping: Mix the topping ingredients. Place half of this mixture in a casserole dish, cover with apple mixture and place other half of oat mixture on top. Bake at 350 covered for about 15 minutes. Remove cover and bake for another 10 minutes or until top is lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Crisp #2 (Aka Croustarde Aux Pommes) Recipe By :FF Mailing List (Lana Porter) (Jennifer Herl) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Whole apples -- up to 6 cinnamon 3/4 Cup maple syrup 1/2 Cup whole wheat flour 1/2 Cup oatmeal 1/2 Cup applesauce 1/2 Cup brown sugar 1. Chop up the apples and place them in a 8x8 inch baking pan (use a bit of PAM or an equivalent to lightly "grease" the pan. But you can proabaly get away without it). 2. Pour the maple syrup over the apples and then sprinkle cinnamon over it all (I like to use lots! :) ). 3. In a bowl, mix together the flour and oatmeal. Then add the applesauce and brown sugar, and mix until the flour is just moistened and even a bit dry in some parts. 4. Spread (or sort of "spoon and pat") the flour/oatmeal/applesauce/brown sugar mixture onto the apples. It doesn't have to spread from edge to edge - just spread it out best you can and don't worry about empty spots! :) 5. Bake this in the oven at 375 degrees fahrenheit for about 35 minutes. When done, just "scoop" out of the pan, making sure to get both the crunchy part (the croustarde) and the apples. This is definitely not something you can cut! I usually just stand right over the oven and eat it all straight from the pan! :) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Crisp #3 (Or Other Fruit) Recipe By :Nicki Fritz (Fritz@qhorse.stx.co) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 4 cups apples -- cored and sliced 1/4 cup sugar -- or 1/2 cup 1 dash cinnamon Topping: 1 cup oats (quick or slow cooking types) 1 cup flour 1 cup brown sugar 1/2 T baking powder Place the filling ingredients in a saucepan and cook over medium to medium hi heat until the apples are partially cooked, and they start to give off their juice. Mix the topping ingredients. (at this point, some people might want to add a little liquid to get a more crumbly consistency-I don't bother) place half of topping mixture in a casserole dish, cover with apple mixture, and place other half of oat mix on top. Bake at 350 covered for about 15 minutes, and remove cover and bake for another 10 minutes or so, until top lightly browns. Usually the apples bubble up and cause the topping to stick together so that the consistency is as good as if you used the butter that most recipes call for-you won't miss it! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Filled Acorn Squash Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium acorn squash 1 pound ground beef -- (90% lean) 1 1/2 teaspoons salt 1/2 teaspoon cinnamon 2 cups tart apples -- (2 large) pared and chopped 1/4 cup raisins 4 tablespoons brown sugar -- packed 2 tablespoons light margarine -- melted or liquid butter buds Heat the oven to 400 degrees. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4 inch and bake, uncovered, until the squash is tender, about 30-40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the salt, cinnamon, apples and raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the squash, making a shell that is 1/4 inch thick all the way around. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 Tbsp of brown sugar on each. Drizzle with the melted margarine (or liquid butter buds). Bake, uncovered until the apple is tender, about 20-30 minutes (I put it in the microwave on HIGH for 5 minutes). Serve hot. NOTE: You can substitute a combination of 1/2 lb 90% lean ground beef and 1/2 lb bulk turkey sausage for the 1 lb 90% lean ground beef. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Fool Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tart apples -- peeled, cored and sliced 3/8 cup water 1 tablespoon sugar 7 1/2 ounces blackberries -- drained, canned unsweetened 5 ounces lowfat yogurt -- (unsweetened) Place apples, water and sugar in saucepan, cover and simmer gently until soft. Allow to cool. Meanwhile, puree the blackberries in a blender or food processor then sieve to remove pips. Puree the apples, add to the blackberries, and fold in the yogurt. Spoon into individual glass dishes and chill before serving. I would probably add a little unflavoured gelatine, but it should be very good whether or not. Said to make 6 helpings, each 109 Kcals, 0.64 g fat. You could use tinned loganberries, I expect, but I think raspberries might get a little lost! - - - - - - - - - - - - - - - - - - -